Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
Green Lentil Soup with Spinach and Coconut Milk
Jean from Smith & Truslow
8
20 minutes
1 hours
Indian
Soups
This green lentil soup with spinach and coconut milk is deceptively satisfying. Hearty lentils simmer with onion, carrots and celery in a golden broth seasoned with our organic turmeric, thyme, coriander and a touch of cayenne, plus warm notes of cardamom, cinnamon, clove and nutmeg. Fresh spinach and creamy coconut milk go in at the end. Vegan, gluten-free and even better the next day.
Ingredients
- 3 tablespoons coconut oil
- 1 large onion, minced onions
- 3 garlic cloves, minced
- 2 celery stalks, minced
- 2 carrots, peeled and minced
- 1½ teaspoons organic thyme
- 2 teaspoons organic turmeric
- ¼ teaspoon organic ground coriander
- ½ teaspoon organic cayenne
- 4 – 5 cups vegetable stock
- 1½ cups green lentils, rinsed
- 2 cups chopped fresh spinach
- 1 cup coconut milk
- 1/4 teaspoon Organic Ground Cardamom
- ½ teaspoon organic ground cinnamon
- ⅛ teaspoon organic ground cloves
- ¼ teaspoon organic ground nutmeg
- fresh organic ground black pepper to taste
- 1 1/2 teaspoons salt, or to taste
- more water if needed
Directions
Melt the coconut oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes.
Add the garlic, celery and carrots and sauté for 5 more minutes.
Reduce the heat to medium and add the thyme, turmeric, coriander, cayenne, cardamom, cinnamon, cloves and nutmeg. Stir for 1-2 minutes until fragrant.
Add the vegetable stock and lentils. Bring to a boil, then reduce the heat and simmer for 35-40 minutes, until the lentils are tender. Add water if the soup gets too thick.
Stir in the coconut milk, salt and pepper and heat through. Add the spinach and cook just until wilted, 2-3 minutes.
